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French Roast Boeuf With Braised Dandelion Greens

June 21, 2021
French Roast Boeuf With Braised Dandelion Greens

There is kosher and then there is kosher. I have known this truth for years, but last month I learned how much trust enters the axiom when cooking in a private home.

For the past four years, I have been one of the chairs of a joint fundraiser for DC Central Kitchen and Martha’s Table, two institutions that fight hunger and poverty in our nation’s capital. Each January, two chefs from across the country are paired up to cook for 20 people in a private home for each event; there are now 20 such dinners in Washington. Most of the food is donated, and all of the profits go straight to the two organizations. This year, for the first time, two couples who observe kashrut in their homes volunteered to host dinners.

Featured in: House Rules


For the French Roast Boeuf With Braised Dandelion Greens

  • 6pounds French roast, flat iron steak, or London broil
  • ½ cup olive oil
  • 3tablespoons tomato paste
  • 1½ cups celery, coarsely chopped
  • 1½ cups carrots, coarsely chopped
  • 2cups onion, coarsely chopped
  • 1cup sliced garlic plus 2 cloves garlic
  • 1bay leaf
  • 1rosemary sprig
  • A few sprigs thyme
  • ½ bottle of Cabernet Sauvignon (about 2 cups)
  • 8cups good beef stock
  • 2pounds dandelion greens
  • Salt and freshly ground pepper to taste

For the Winter Radish and Rutabaga Marmalade

  • 1pound rutabaga, peeled and cut in ¼ inch dice
  • ½ cup grated radishes
  • 3cups sugar
  • 4cups red wine vinegar
Yield: 6-8 servings


To make the French Roast Boeuf With Braised Dandelion Greens

French Roast Boeuf with Braised Dandelion Greens and Winter Radish-Rutabaga Marmalade, adapted from Joe Palma, Westend Bistro

  • Step 1

    To make the sauce, cut 2 pounds of the roast into 1-inch cubes. Then add about 4 tablespoons of olive oil to a skillet over a high heat. Roast the meat in the pan for about 10 minutes, stirring frequently and adding olive oil as needed, until the meat is well caramelized.

  • Step 2

    Stir in the tomato paste and mix well. Continue roasting for about 2 to 3 minutes. Add the celery, carrots, onion, all but 2 cloves of the garlic, bay leaf, rosemary, and thyme, stirring frequently. As Palma says, you have to listen to the meat. When the meat is well roasted, add the wine and the beef stock and continue to reduce until you have about 4 cups liquid. Remove and discard the meat, the bay leaf, the rosemary and the thyme. Puree the remaining vegetables with the liquid to achieve a rich thick stock. Set this aside.

  • Step 3

    Preheat the oven to 500 degrees and heat a heavy frying pan with more of the olive oil. Sear the remaining 4 pounds of roast on all sides for about 2 to 3 minutes until caramelized. Then put into the oven in the pan and roast for about 5 to 7 minutes. Remove from the oven and season with salt and pepper to taste. Let the roast rest for a few minutes and then slice.

  • Step 4

    Tear the dandelion greens in half. Heat a little more of the olive oil in a frying pan, add the remaining 2 cloves garlic and the greens, and cook for a minute or two. Sprinkle the greens with salt and pepper.

  • Step 5

    Arrange the greens on a serving platter. Make a puddle of sauce nearby and top with the roast slices. Add a dollop of the radish marmalade and serve immediately.

To make the French Roast Boeuf With Braised Dandelion Greens

  • Step 1

    Put the rutabaga, the radishes, the sugar, and the vinegar in a saucepan and simmer uncovered for about 45 minutes until it attains the consistency of marmalade. Cool and serve as a relish with the meat.

  • Yield: About 2 cups